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11 febbraio 2013

Classic Ricotta Cheesecake

What my family calls “ricotta pie” is, in reality, ricotta cheesecake to everyone else. This pie is an integral part of our Easter celebration — we make it the day before, keep it in the fridge, then eat it for breakfast with hard-cooked eggs, fruit salad, and other delights that change each year. I don’t know the origins of eating the pie for breakfast because I’m not sure that’s a tradition that many people share, but it’s my absolutely favorite part.The filling of the ricotta cheesecake isn’t as dense as a traditional cheesecake
— the ricotta lightens it up. And there’s a good dose of citrus peel
and cinnamon to elevate the cheesey filling. When I was a kid, the crust
was always from Pillsbury — the kind that was folded and came in a red
box — but since then we’ve expanded to whole wheat and/or homemade. This
year, I might even try a gluten-free graham cracker crust so that I can
enjoy as many pieces as I want.

Classic Ricotta Cheesecake

Servings:12 servings

Prep Time: 50 mins

Total Time:7 hrs 20 mins

Ingredients on sale: 9

Ingredients

3/4
cup all-purpose flour

3
tablespoons sugar

1/2
teaspoon finely shredded lemon peel

1/3
cup butter

1 beaten egg yolk

3
cups ricotta cheese

1/2
cup sugar

1/4
cup milk

2
tablespoons all-purpose flour

3 eggs

1/4
cup golden raisins

2
tablespoons diced candied orange or lemon peel

1
teaspoon finely shredded lemon peel

Directions

1.For crust, in a medium mixing bowl combine 3/4
cup flour, 3 tablespoons sugar, and 1/2 teaspoon lemon peel. Cut in 1/3
cup butter until pieces are the size of small peas. Using a fork, stir
in egg yolk until all of the dough is moistened.

2.Remove the sides from an ungreased 8-inch
springform pan. Press one-third of the dough onto the bottom of pan.
Bake in a 350 degree F oven for 7 to 10 minutes or until golden. Cool on
wire rack.

3.Grease the sides of the springform pan with the
additional butter. Attach the pan sides to the bottom. Press remaining
dough 1-1/2 inches up the sides of the pan. Set the pan aside.

4.For filling, in a large mixing bowl beat the ricotta cheese,
1/2 cup sugar, milk, and 2 tablespoons flour with an electric mixer on
medium to high speed until smooth. Add whole eggs all at once. Beat on
low speed just until combined. Stir in raisins, candied peel, and 1
teaspoon lemon peel.

5.Pour filling into the crust-lined pan. Place in a
shallow baking pan in oven. Bake in a 350 degree F oven about 45
minutes or until center appears nearly set when gently shaken.

6.Cool in springform pan on a wire rack for 15
minutes. Loosen crust from sides of pan and cool for 30 minutes more.
Remove sides of the springform pan; cool 1 hour. Cover and chill in the
refrigerator at least 4 hours. If desired, garnish with orange peel.
Makes 12 servings.

Love is patient and kind. Love is not jealous or boastful or proud or rude. It does not demand its own way. It is not irritable, and it keeps no record of being wronged. It does not rejoice about injustice but rejoices whenever the truth wins out. Love never gives up, never loses faith, is always hopeful, and endures through every circumstance.